Creamy Parmesan Garlic Mashed Potatoes

By ebdonahue

Ingredients

• 3 to 3-1/2 pounds Yukon Gold Potatoes, peeled and quartered
• 1/2 tablespoon of Kosher Salt
• 2 cups Half and Half
• 4 tablespoons Unsalted Butter
• 3 cloves Fresh Garlic, pressed through a garlic press
• 1/2 cup Parmesan Cheese, freshly grated
• Kosher Salt and Black Pepper, to taste

Details

Servings 8
Preparation time 15mins
Cooking time 45mins
Adapted from simplyscratch.com

Preparation

Step 1

Throw the peeled and quartered potatoes into a large pot and fill with cold water. Season with a half tablespoon of kosher salt, cover and bring to a boil. Reduce the heat to medium-low and cook until a fork meets zero resistance when piercing a potato.

While the potatoes cook, add pressed garlic and the four tablespoons of butter into a saucepan. Heat on medium heat until the garlic is fragrant and soft. Add in the two cups of half and half and reduce the heat to low to keep warm.

Once the potatoes are cooked, drain into a large colander and place them back into the pot. Pour in the warm buttery, garlicky half and half. With a stick blender or mash by hand, until there are no lumps.

Add in the grated Parm and season with salt and black pepper. I taste as I go... that's the best part!